Creamy Egg Salad Sandwich

Creamy Egg Salad Sandwich Recipe (Party Size – Serves 6-8)**

Introduction**:

Egg salad sandwiches are a classic comfort food—rich, creamy, tangy, and perfectly seasoned. Ideal for picnics, potlucks, or big family lunches. This recipe delivers a large batch that’s easy to scale and even better to enjoy!

Ingredients**:

For the Egg Salad:

• 12 large eggs
• ¾ cup mayonnaise (or Greek yogurt for lighter option)
• 1 tbsp Dijon mustard
• 1 tbsp yellow mustard (for color and tang)
• 1 tsp lemon juice or vinegar (optional for freshness)
• ½ cup finely chopped celery (for crunch)
• ¼ cup finely chopped red onion or green onion
• ¼ cup chopped chives (plus extra for garnish)
• Salt and pepper to taste
• Paprika (optional, for garnish)

For the Sandwich:

• 16 slices of thick sandwich bread (white, whole wheat, or sourdough)
• Butter or margarine (optional, for toasting)
• Lettuce or arugula leaves (optional for layering)
• Sliced tomatoes (optional)

Instructions :

Step 1: Boil the Eggs

1. Place eggs in a large saucepan and cover with cold water.
2. Bring to a boil, then reduce heat and simmer for 9-10 minutes.
3. Transfer eggs to an ice bath for 5-10 minutes.
4. Peel and chop the eggs roughly.

Step 2: Make the Egg Salad

1. In a large bowl, combine mayonnaise, Dijon mustard, yellow mustard, lemon juice, salt, and pepper.
2. Stir in chopped celery, onions, and chives.
3. Gently fold in the chopped eggs.
4. Adjust seasoning to taste. Chill for at least 30 minutes if possible.

Step 3: Assemble the Sandwiches

1. Toast the bread slices lightly if desired.
2. Spread a generous amount of egg salad on one slice of bread.
3. Add lettuce or tomato if using.
4. Top with a second slice of bread and press gently.
5. Cut in halves or quarters for serving. Tips :

• Add a pinch of curry powder for a twist.
• Use fresh herbs like dill or parsley for extra flavor.
• Add a splash of hot sauce if you like heat!

Nutrition (Per Sandwich)** (approximate):

• Calories: 450
• Protein: 18g
• Fat: 28g
• Carbs: 30g

Why You’ll Love It

• Easy to make and customize
• Rich in protein
• Great for meal prep
• Crowd-pleasing flavor Storage

Store extra egg salad in an airtight container in the fridge for up to 3 days. Keep the bread separate until serving.